With this step-by-step guide on how to make rack of lamb, you can enjoy the rich, bold flavors of restaurant-quality pan-seared lamb right at home.
Cut
Lamb Frenched Rack
Cook
Oven
Serves
4
Prep time
30 Minutes
Cook time
30 minutes or less
Level
Intermediate
Print recipe
Seared Rack of Lamb

Ingredients

  • 2 Atkins Ranch Lamb Frenched Racks
  • 2 red onions, peeled & wedged into 8ths
  • 1 peeled garlic bulb
  • 1 Tbsp chopped fresh thyme leaves
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp extra virgin olive oil
  • Kosher or sea salt
  • Fresh ground black pepper
  • 4 oz mixed quinoa (red, black + white)
  • 12 oz beets (red or golden)
  • 4 oz radishes
  • 1 fresh red chili (or 1/2 tsp chili flakes)
  • 1 lemon
  • 1 cup fresh basil leaves

Method

  1. Heat oven to 350°F. Roast wedged onions, garlic cloves (keep one), thyme, balsamic vinegar, 2 tablespoons extra virgin oil, salt and pepper in a covered tray for 20 minutes. Uncover and cook another 5 mins. Remove and increase heat to 375°F.
  2. While onions roast, rinse quinoa and simmer for 12 mins in 1 1/2 cups of water.
  3. Peel and slice beets into short fine sticks. Finely slice radishes and red chili, grate remaining clove of garlic, and zest & juice the lemon.
  4. In a large bowl, combine all the above ingredients and the onion roasting juices.
  5. Liberally season lamb racks with salt and pepper. Sear them bone side up on medium in an oiled oven-proof skillet for about 5 minutes.
  6. Finish the rack to desired doneness in the hot oven for about 10 minutes. Rest for at least 5 minutes.
  7. Tear basil leaves into the beet mixture and portion it evenly onto warmed plates. Slice racks and serve atop beets.
  8. Drizzle with some extra virgin oil and finish with freshly ground black pepper.
Tom Hutchison
https://www.instagram.com/capitolrestaurant_nz/